Título
Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers
Candidato
Maria Inmaculada Arenas Ricon.
Informação videoconferência
Sala de ATOS N1.33 – ECAV-Polo I